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Season the roast with salt and pepper and brown on all sides in a cast iron pan with a little canola oil added to the pan.
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Transfer the roast to a covered roaster or heavy dutch oven. To the frying pan add the pancetta or bacon. Cook over medium heat until the pancetta renders it's fat and begins to brown.
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Add the crisp pancetta to the roast, drain the excess fat off and add the olive oil, carrots, celery, garlic salt and pepper to the frying pan.
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Cook until the onions have softened but not browned. Add the vegetable mixture to the roasting pan along with all the remaining ingredients; tomatoes, beef stock, red wine, nutmeg and bay leaves.
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Cover and place in a 325 degree oven for 2-3 hours until the meat is fall-apart tender.
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Serve with roasted potatoes and steamed vegetables.